Pan Roasted Peanut

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Author: Merlina Madden

Growing up in the Philippine we often made our own roast peanuts. Of course peanuts are not really nuts at all and are a good source of peanuts. Especially as we didn't eat much beef.

1 lb (500 g) peanuts, shelled

2 tsp salt, or to taste

2 eggs

1 1/3 cups (200 g) cornstarch (cornflour)

4 cups (1 litre) vegetable oil; uses about 3 1/2 fl oz (100 ml)

4 cloves garlic

. Place the peanuts in a sieve or colander and pour boiling

water over them, stirring constantly. Then marinate in a

bowl with 1 tsp salt.

2. Mix the eggs and chopped garlic into a batter with the remaining cornstarch,

shaking the bowl to separate the peanuts.

3. Heat the oil in a wok about 230oF(110o )